Foto: RecipeGirl
Ingredients
4 servings
- 2 tablespoons vegetable or canola oil, (divided)
- 12 ounces skinless, boneless chicken thighs, (cut into small pieces)
- 1 cup chopped carrots
- 1 cup chopped celery
- ½ cup chopped onion
- 2 cups chicken broth
- One 15-ounce jar Alfredo sauce
- One 1.4-ounce envelope vegetable soup mix
- ½ teaspoon dried basil
- 1 cup cooked broken spaghetti
Steps
-
In a large saucepan, heat one tablespoon of oil; cook chicken pieces until no longer pink. Remove the chicken from the pan.
-
Add another tablespoon of oil to the pan. Saute the carrots, celery and onion over medium-heat until crisp-tender. Return the chicken to the pan. Stir in the broth, Alfredo sauce, soup mix and basil. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in the cooked pasta, and heat through. Serve!
Nutrition Facts (per serving)
Macronutrients
Calories47124% DV
*DV = Daily Value based on a 2,000 calorie diet
Source: RecipeGirl
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